I have been craving indian food lately and now that i’ve stocked up on a bunch of fragrant spices it was time to experiment. I started off with this easy recipe and it came out fantastic, a definite crowd-pleaser. This is a great recipe for those who are just getting into indian cooking as the spices contained within are readily available in most supermarkets. I have found that many indian recipes require spices that I have never heard of and don’t have direct access too, not the case here. And not to mention its nutritious as well! Please let me know how you like it! Enjoy!

Print Recipe
Roasted Indian Chicken, Vegetables and Chick Peas
Great introduction into indian cooking. The non-intimidating ingredient list and cooking methods make for an easy supper any night of the week. Goes very well served over basmati or jasmine rice!
Course Main Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
People
Ingredients
Instructions
  1. 1. Preheat oven to 425ºF. Line 15x10in. baking pan with foil. (makes for an easier clean up) In a small bowl combine first 10 ingredients.
  2. 2. In a large bowl combine chicken, carrots, cauliflower, and chickpeas. Drizzle with oil mixture; stir to coat. Transfer mixture to baking pan.
  3. 3. Roast 30 minutes or until chicken is done (165ºF) and carrots are crisp-tender and starting to brown.
  4. 4. Drizzle with lime juice. Sprinkle with cilantro and, if desired, almonds. Serve with lime wedges.
Recipe Notes

Nutrition Facts (per serving)

356 cal, 11g fat, 28g carb, 26g protein

 

Recipe Credit: Better Homes & Gardens

Share this Recipe
Recipe: Roasted Indian Chicken, Vegetables and Chick Peas

Leave a Reply

Your email address will not be published. Required fields are marked *